If your summer schedule is anything like ours, there is little time in your day for long drawn out meal preparation. Not only that, but who wants to spend their time cooped up in the kitchen for any extended period of time? It is much nicer to be outside enjoying the lovely weather (and in Denver, CO it truly is lovely)!
I have a few go-to summer recipes that are in heavy rotation during the warmer months. Not only are they all very easy to follow, but they are also healthy and yummy too.
- 1 cup of spinach
- 1 medium size banana
- 1 medium size peach
- 1/2 of an avocado
- 1 1/2 to 2 cups of almond milk
Blend together in a blender until smooth
Roasted Brussel Sprouts & Mushrooms
- 4 or 5 cups of raw brussel sprouts, cleaned and cut in half
- 2 cups of mushrooms (any variety), sliced
- 1 medium size red onion, chopped
- 2 tablespoons olive oil
- 1/2 cup of white wine
- Salt & pepper
Heat oven to 425 degrees. Place brussel sprouts, mushrooms, onion and oil in a roasting pan. Make sure all of the vegetables are coated with oil. Roast for 15 minutes, stir and then roast for another 15 minutes. Remove pan from oven, pour in white wine and season with salt and pepper to taste.
Roasted Red Bell Pepper Soup
- 5 large red bell peppers
- 3 or 4 garlic cloves, chopped
- 1 onion, chopped
- 16ozs vegetable broth
- salt & pepper to taste
Heat oven to 450 degrees. Rub each bell pepper generously with oil and place on a foil-lined baking pan. Bake until the skin on the bell peppers are charred and beginning to bubble. Immediately wrap bell peppers with foil or place in a plastic zip lock bag. Allow the bell peppers to steam for five minutes or so and then peel the skin and remove seeds.
In a large pot, saute onions and garlic in olive oil (approx. 2 Tbsp) until soft. Add peeled bell peppers. With a hand mixer, mix onions, garlic and bell peppers until smooth. Add vegetable broth and season to taste.
Side note: I find that red bell peppers are often pretty pricey so I always wait for them to go on sale and then buy a bag full to make soup.
- 1 cup unbleached, white flour
- 1/2 cup whole wheat flour
- 1/2 cup almond flour
- 1/2 cup Truvia baking blend
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup milk
- 1 tablespoon grated lemon zest
- 1 egg
- 2 tablespoons unsweetened apple sauce
- 1 cup grated zucchini
- 1/2 cup chopped walnuts
Heat oven to 350 degrees. Grease loaf pan (I use Pam for baking). Stir together dry ingredients. Cut the butter into small bits and then cut into the dry ingredients. Beat together milk, zest, egg and applesauce just until moistened. Fold in zucchini and walnuts. Bake for an hour.
Side note: The basis of this recipe comes from the Fruit or Vegetable and Nut Bread recipe from the How To Cook Everything app. I simply made adjustments to up the nutrition factor.
Easy Peasy Fruit Salad
- 1/2 of a large seedless watermelon, chopped
- 2 cups of blueberries
- 1 cup of strawberries, cut into quarters
- 2 peaches, chopped
- 1 large banana, sliced
- 2 tablespoons agave nectar
- Juice of one lime
- Fresh mint
Mix all ingredients together (how easy is that?!?)